- 250g cooked bulghur wheat
- 1 × 400g tin of chickpeas
- 100g cherry tomatoes, halved
- 50g spring onions, thinly sliced
- 50g cucumber, diced
- 150g roasted aubergines, chopped into bite-sized pieces
- 100g rocket
- 1 large bunch of fresh flat-leaf parsley
- 1 bunch of fresh mint
- Salt and freshly ground black pepper
- 50ml olive oil
- Juice of 1 lemon
- 1 tablespoon tamari or soy sauce
- Roast the aubergines in the oven at 200°C fan/425°F/gas 7 for 25 to 30 minutes. You want to make sure you cook them until they are super soft, with a melt-in-your-mouth texture.
- Combine 1 part bulghur wheat with 2 parts water and a pinch of salt in a saucepan. Bring to the boil, then cover the pan, reduce the heat and simmer for about 12 minutes, until all the water has evaporated and the bulghur is tender. Drain any excess water, then fluff up the bulghur with a fork.
- Drain and rinse the chickpeas.
- Half the tomatoes, thinly slice the spring onions and dice the cucumber.
- Finely chop the parsley, including the stalks. Finely chop the mint after removing the stalks.
- To make the dressing, blend all the dressing ingredients together.
- Now think about presentation. In a large serving bowl, start with the wheat, then add the chickpeas and raw veg. Drizzle over the dressing, then add the aubergine, rocket and herbs and gently mix through. Add the salt and pepper, then taste and adjust if needed.
Recipe from The Happy Pear: Vegan Cooking for Everyone by David and Stephen Flynn published by Penguin Life. Happypear.ie
Image by Alistair Richardson